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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tempeh Sandwich

Source: dLife

This hearty vegetarian sandwich is filled with tempeh and vegetables in a yogurt sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	141.9

Total Carbs	9.7 g

Dietary Fiber	0.9 g

Sugars	2.6 g

Total Fat	7.7 g

Saturated Fat	1.4 g

Unsaturated Fat	1.8 g

Potassium	302.2 mg

Protein	10.2 g

Sodium	281.2 mg

Dietary Exchanges 7.7 Fat, 0.5 Vegetables, 1.2 Meat, 0.1 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

8.0
8 oz Tempeh 0.5
0 1/2 cup fresh chopped celery 0.5
0 1/2 cup chopped red bell peppers 0.25
0 1/4 each red onion 2.0
2 tbsp chopped parsley 1.0
1 tbsp low sodium soy sauce 0.25
0 1/4 cup plain nonfat yogurt 2.0
2 tbsp light mayonnaise 1.0
1 tbsp dijon mustard 1.0
1 pinch black pepper

Directions

Cut the tempeh into 1/2-inch cubes. Place them in a steamer over boiling water and steam for 20 minutes.
Meanwhile, in a medium bowl, mix together the celery, bell peppers, red onions, and parsley. When the tempeh is soft and thoroughly cooked, sprinkle the soy sauce over it and add it to the vegetables.
In a small bowl, whisk together the yogurt, mayonnaise, mustard and black pepper and stir into the salad. Toss everything well. Serve at once or chill for later.